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2 (8 ounce) packages of cream cheese, room temperature
1 cup mayo
1 cup shredded Mexican blend cheese (half Monterrey Jack, half Cheddar)
1/2 cup Parmesan cheese
1 (4 ounce) can chopped green chillies
1 (4 ounce) can diced jalapenos
1 cup panko bread crumbs
1/2 cup Parmesan cheese (yes another 1/2 cup)
1/2 stick of butter, melted


Combine the first 6 ingredients in a mixer or food processor and blend until smooth.
You do NOT need to drain the cans of chillies or jalapenos.

Spread the dip into a greased casserole dish.
I used a large pie plate.

In a bowl, combine the panko breadcrumbs, Parmesan cheese and melted butter.

Sprinkle crumb mixture evenly over the dip and bake
in a preheated 375 degree oven for about 20 minutes.

You want the top to get browned and the dip
to be heated through and bubble gently on the edges.

You do NOT want to over-bake this dip.
The mayo will begin to separate and leave you with a greasy mess.


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